Sun-dried Tomato, Spinach, & Mozzarella Quiche


I started a new job a few weeks ago and for the first time since high school, I have to pack a lunch. I mean, obviously I brought lunch to work in the last 10 years, but this has to be a lunch that needs no microwave which is a new restriction. Most of my leftovers usually require a reheat and sandwiches get kind of old so I’m on the lookout for things to make that can be eaten cold or at room temp. A quick jaunt through my mental catalog of meals brought me to the conclusion that quiche is basically the queen of no-muss, no-fuss anytime eating. They’re kind of amazing that way. Shockingly, I did not even need a trip to the grocery store to accomplish this – I just kind of threw it together with things I had on hand. Something about doing that just makes me feel like I’ve made it as a competent adult so I’m sure I’m going to do something really dumb in the next few days to knock me off my moderately high horse. I’m waiting for it.

Sun-Dried Tomato, Spinach, & Mozzarella Quiche

2 T unsalted butter

1/2 cup finely diced onion

1/2 t dried thyme

salt & pepper

10 oz frozen chopped spinach, thawed and squeezed to remove excess moisture

1/2 cup sun-dried tomatoes, roughly chopped

2 eggs

3/4 cup milk

1/2 cup mozzarella (I used fresh cigliene but you could also use shredded)

1/4 cup parmesan, shredded

1 pie crust, partially pre-baked and cooled (I used this one)

Center a rack in the oven and preheat it to 350 degrees. While the oven heats, melt the butter in a medium skillet and add the onions, thyme, salt, & pepper. Cook the onions until they are soft and translucent but not brown, about 5-7 minutes. Remove the skillet from the heat and set it aside to let the onions cool a bit. Crack the eggs into a large glass measuring cup and beat them slightly, then add the milk and whisk until smooth. Salt and pepper this mix too – just use your judgement, not too much and not too little. Sorry, I really believe seasoning is a personal matter.


Scatter the spinach over the bottom of the cooled crust, spreading it evenly. Now throw down the onions and sun-dried tomatoes, again making sure to spread them evenly around. Place the mozzarella balls at appropriate intervals around the quiche-y landscape. If you’re using shredded mozzarella instead, mix it with the spinach before you spread it in the crust. Now pour the egg and milk mixture over the whole mess to really seal things together and top it with the shredded parm and we’re almost home-free. Put the quiche in the preheated oven and bake until things look golden and puffy and delicious, about 45 minutes.

Cool on a wire rack until room temperature, then dig in! Quiche is a super-food (no, not in the way you’re thinking) since it can be eaten for breakfast, lunch, or dinner and enjoyed cold, room-temp, or reheated. In closing, quiche is awesome and I’ll brook no arguments, thanks.

In case you’re like, “Pre-bake the crust? What the hell is that all about?” there are super-easy directions at the bottom of the pie crust recipe I linked. Read them and commit them to memory and you’ll never have a soggy pie crust again. Soggy pie crust is the worst. It’s even worse than shrunken pie crust, which I have still never managed to avoid, no matter how closely I follow the directions. But a shrunken pie is better than no pie at all, wouldn’t you agree?

Also shrinkage, it’s a thing.

9 thoughts on “Sun-dried Tomato, Spinach, & Mozzarella Quiche

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